A Vagabond Life - Food

Truffle Sauce – the French way. Excellent with red meat Ingredients 1 leek finely chopped 1 3/4 cups finely chopped shallot 3 garlic cloves, finely chopped 2 cups dry white wine 2 large fresh thyme sprigs 1 1/4 oz black truffles, finely chopped 4 cups chicken stock 4 cups heavy cream  1/4 teaspoon black truffle oil Method Wash chopped leek in a bowl of cold water and drain. Cook leek, shallot, and garlic in a heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, this will take about 10 minutes.  Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper. This sauce can be made 2 da...

Mmmm delicious! Serves 4 (with leftovers) For the Pork Loin 1 1.5 kg Pork Loin Pre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams. For the Gratin 2 Tablespoons Duck Fat 2 Onions finely sliced 4 Fat Courgettes sliced 180 Grams Basmati Rice 500 Mls Hot Chicken Stock 4 Big Tablespoons Crème Fraîche 150 Grams Emmental Cheese grated Freshly Ground Black Pepper Sea Salt Pre heat the oven to 190°C. Melt the duck fat in a large frying pan and add the sliced onions, cook on a low heat until soft and caramelized. While the onions are cooking wash the rice and slice the courgettes. Add the sliced courgettes and the rice and mix it all together well and then pour in the stock, increase the heat for 5 minutes stirring occasionally. The mixture needs to be quite loose so add some more stock if needed. Remove from the heat and gently add the crème fraîche and 100 grams of grated cheese. Taste and add fre...